Stewed Beef
1.
I use the whole ginger slices and garlic for the sauce, and the chopped ones are used for frying other dishes. Except for the chopped ginger slices and garlic, they are all the spices used in this seasoning.
2.
Beef shank and spine, wash them in cold water, remove blood from the water, boil until boiling, pour it out, and rinse with cold water.
3.
Cut the beef tendon in half, not too small. The beef will shrink after being boiled, and the beef will be more fishy than pork, and I bought frozen beef, so I soaked it in cold water 3 times before going to the blood, and kept going It's blood. Those who are afraid of fishy can try it. Not only beef, pork, but also lamb. I soaked the blood in cold water a few times. When I boil it in a pot to remove the blood, there will be no fishy smell at all.
4.
The amount of oil I use is more precise. It is 30ML. Heat the oil, put the ginger and garlic in the pot and sauté. Jiang Suan depends on personal preference to increase or decrease. But there must not be more spices. If there is too much, it is easy to have bitterness and spice taste.
5.
Pour all the spices in, add rock sugar, make the sugar color, the color will be better with the brine that has been fried with rock sugar. If there is no, you can use white sugar. The sugar color is easy to fry, so it can be fried on a low fire. The bay leaves will be put later. The taste of early release is not good, and it tends to have a bitter taste.
6.
Stir fry like this, you can pour the spine and beef and stir fry, cut the meat, the marinated meat is more delicious. The taste is better.
7.
It can also be stir-fried over a small fire. patient. Well controlled can be fried.
8.
Add cooking wine
9.
Pour in dark soy sauce and light soy sauce, oyster sauce, salt and chicken essence. The oyster sauce must be put, it is the brilliant brush of the whole brine. Salt should be put too. Don't put soy sauce on it. The addition of salt will improve the freshness.
10.
Stir-fry until fragrant.
11.
Pour water until it just covers the surface of the meat.
12.
Adding the old bittern, my old bittern is also made in this way, introduce the method of preserving the old bittern. After the brine is finished, take out all the meat and bring it to a boil. When it is cooking, use a colander to remove the spices and boil. If it is stored outdoors, don’t move it. Don’t move it at all. Bring it to a boil every night. . Just save it. It will boil sooner or later in summer. I use it every week. Put the refrigerator fresh-keeping room. Is to boil, pour out, and use glassware
13.
Then let it dry and put it in the fresh-keeping room of the refrigerator. Remember to seal with plastic wrap. Then use it for more than a week. It is recommended to place it in a refrigerator. If the old brine has a lot of slag, it is too turbid. Add in chicken blood, boil it together, remove it and clean it up. A lot of oil on my surface was only used yesterday, so I didn't drain the oil. If you want to save it, you must skim off the oil, otherwise it will become stuffy. If there is no simmered sauce, put more light soy sauce.
14.
Cover the pot, bring to a boil on high heat, simmer for 2 and a half hours on low heat, turn off the heat, and simmer. You can also remove it if you rush to eat. Beef can be stuffed overnight to make it more delicious. The slices were taken out the next day.
15.
This is cooked beef. I will simmer it all night, so there is no picture of the slice yet.
16.
The seasoning used to add a photo here
17.
Soy picture
18.
This is a squeezed oil can. You can know exactly how many milliliters of oil are. I poured 30 milliliters. This one works pretty well. But forgot the brand.
